Easy Stuffed Mushrooms Recipe
Mushroom caps stand on their own as an appetizer or can be that extra special vegetable served with a meal.
1 pound fresh medium sized mushroom
3 slices bacon, chopped fine
1/2 cup chopped onion
1 clove garlic, finely chopped
1 cup shredded cheddar cheese
1/2 cup soft breadcrumbs
1/4 teaspoon oregano
salt and pepper to taste
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper or aluminum foil.
Wash the mushrooms.
Remove stems from mushrooms and chop the stems into fine pieces.
Pat dry the mushrooms and chopped stems with paper towels to remove as much moisture as you can.
Cook the bacon bits in a frying pan and drain off the excess fat. Remove from the frying pan.
Put a small amount of butter or oil into the frying pan and add the stems, onion, and garlic plus a small amount of butter and cook until the onion is soft.Turn off the heat.
Add the bacon bits and remaining ingredients.
Stir all together.
Stuff mushroom caps with this mixture and place onto the cookie sheet.
Bake for 10-15 minutes, depending on the size of the mushrooms.